Instant Sooji Dhokla Recipe | How to Make Rava Dhokla | Sooji Dhokla

What is Instant Sooji Dhokla?

Instant Sooji Dhokla is a soft and spongy preparation of semolina (sooji) and yogurt (dahi), with a perfect balance of sour and sweet flavors, the crunch of crackled mustard seeds and fried curry leaves and freshness of coriander. Instant sooji dhokla can be prepared for breakfast or kids tiffin or as an accompaniment to evening tea. Instant sooji dhokla can be served with green chutney. Do try the instant sooji dhokla recipe as it is

rava recipe
healthy breakfast recipe

Let’s talk about ingredients for Instant Sooji Dhokla Recipe

All my life I had been making sooji dhokla. But I used to leave the batter to ferment for hours, overnight to be precise. However, after trying instant khaman dhokla and getting it perfect, I thought of trying Instant Sooji Dhokla Recipe. I have added ginger paste. You can also add some green chili paste. Further, some grated vegetables can also be added such as grated carrot etc.

Lots of instant breakfast recipes such as instant khaman dhokla, instant medu vada and many more have been collected at one place. Find the link to them here.

Your Review
Sending
User Review
4.29 (7 votes)
Comments Rating 0 (0 reviews)

How to make Instant Sooji Dhokla

1.In a bowl take 1 cup semolina. Here I have used the regular semolina not the fine semolina or any other variety. In case the semolina has lumps, whisk it well or sieve it.

2. Add 1 cup beaten curd to the semolina. I have used the regular and fresh curd. We don’t need sour curd; it makes the dhokla too sour.

3. Add 1/4 cup water and mix the semolina, curd, and water well.

4. Add salt to taste. I have added 1 tsp salt.

5. Add ½ tsp powdered sugar.

6. Add 1 tsp ginger paste. You can also add 1 tsp chili paste to it. I was making for my daughter, so I didn’t add it.

7. Mix everything well. Let the batter rest for 15 minutes.

8. Meanwhile, grease the tray or pan. Don’t use a very small pan because if the pan is filled too much, the dhokla doesn’t get the space to expand. This results in a non-spongy dhokla. Also, it takes longer to cook and sometimes remains undercooked.

9. Prepare the steamer. If you have one, you know how to prepare it. And if you don’t have one, in a cooking vessel big enough to accommodate the dhokla pan, add 2 – 3 cups of water. Place a stand. The height of the stand should be more than the water level. Bring the water to a boil.

10. After the sooji batter has rested for 15 minutes, add 1 tsp oil to it.

11. Add 1 tsp Eno.

12. Mix the batter very well.

13. Immediately pour it into the greased tray or pan.

14. Let it steam for 15-20 minutes. The toothpick/skewer/knife should come out clean. If it seems undercooked, steam it for 2-3 minutes more.

15. Once the dhokla is cooked, take it out of the steamer and let it cool completely. And then de-mold it.

16. I like to poke my dhokla. Poke here means making deep cuts without cutting it all through. You can completely omit this step. I do it because I want that the tadka should penetrate well into the dhokla.

17. Once the dhokla cools, prepare the tempering/tadka. It is very important to pour hot tadka over the dhokla because the hot tadka would stick to the dhokla which is something we want. For the tempering take a pan and heat 1 tbsp oil.

18. Add 1 tsp mustard seeds/raie. Let it crackle but don’t burn it.

19. Add some asafoetida.

20. Add 2 slit green chilies and cook for 10-20 seconds. Then switch off the flame.

21. Now add a sprig of curry leaves.

22. Add a handful of chopped coriander.

23. Pour hot tempering on the demolded sooji dhokla. Let it sink into the dhokla. The oil having flavors of mustard seeds, asafoetida, curry leaves, coriander leaves, and chilies goes into the dhokla, all over. Once the tadka sinks down well, cut the dhokla into pieces.

24. Bon appetit: Serve with chutney of your choice.

Nutrients

Nutrition Facts
Serving Size 4
Servings Per Container 4

Amount Per Serving
Calories 4 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 4g 20%
Trans Fat 4g
Cholesterol 4mg 1%
Sodium 4mg 0%
Total Carbohydrate 4g 1%
Dietary Fiber 4g 16%
Sugars 4g
Protein 4g 8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tried this recipe?

Please rate us and share your valuable feedback

About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

Let’s Connect

Recipe Videos

Latest Recipes

Trending Recipes